Salads are a great way to try out new veggies and flavour combo’s. They are also a great way to use up any veggies left in the fridge. The more colours of the rainbow you can add the better especially for our gut health. I love to add lentils or chickpeas for added fibre and plenty of nuts and seeds.
Use our Extra Virgin olive oil for the healthiest salad dressings.
Sweet potatoes are packed with gut healthy fiber, vitamins, and beta-carotene and mushrooms are loaded with minerals, antioxidants and vitamins and are a particularly good source of vitamin D. Did you know that you can boost the vitamin D levels in mushrooms by simply placing them on a window sill and exposing them to sunlight?
Bringing the dish together is my homemade pesto. I always have a jar in the fridge, its so easy to make and adds a vibrant freshness to any dish.
Slow cooked for maximum flavour, the addition of roasted balsamic aubergines makes this ragu extra delicious and nutritious. As with all good pasta dishes it is finished with a good glug of our healthy extra virgin olive oil.
As well as enhancing the dish with wonderful richness, incredible flavour and healthy compounds, drizzling EVOO over high glycemic foods like pasta reduces the spike in blood sugars.
